Peanut Butter & Jelly Loaf Cakes

Hi, I'm Taryn with Life and Sprinkles, and I helped host this Blog Series :) I am so glad you chose to check out our stories and recipes. We cannot wait for the next one, so stay tuned!

I am extremely happy that anti-bullying was our first blog theme. I spend a great deal of my time online, and so much of what people say to each other is absolutely horrifying. I can't even imagine dealing with that at a young age. It's so easy to be pulled into the negative. It's easier to go with the crowd than to stand up for something controversial or for the underdog. The only thing we can do is hope...hope that the younger generation is more empathetic, more aware, and more educated. Hope that social media can be a tool for change rather than a vehicle for hate. At Sprinkle Pop, we hope that we can brighten up your dessert AND your day. For that, by all means, you can sit with us.

For my Back to School themed dessert, I wanted to do something very kid-like. I decided on peanut butter and jelly, and made it into individual cakes. I baked yellow cake into mini loaf pans. The cakes are infused with grape jelly and topped with peanut butter buttercream. To top it off they're LOADED with Rainbow Road Sprinkles. I chose them because they feel happy and fun...they remind me of childhood. This recipe is super simple, and I hope you give it a try!!


  • 1 box yellow cake mix
  • 1 box instant pudding mix
  • 1 cup water
  • 1/3 c + 1 tbsp vegetable oil
  • 4 eggs
  • 1 jar grape jelly
  • 2 sticks butter- 1 salted, 1 unsalted (or 2 unsalted and a pinch of salt)
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 cup peanut butter
  • 3-4 tbsp heavy cream
  • Sprinkle Pop Rainbow Road Sprinkle Mix


  1. Preheat oven to 350 degrees and coat 4 mini loaf pans with baking spray. 
  2. In a large bowl, combine the cake mix, pudding mix, water, oil, and eggs. Stir until completely combined. 
  3. Divide mix among the 4 pans, filling about 2/3 of the way. Depending on the mix you use, you may have extra, but do not overfill the pans. 
  4. Bake according to package directions and cool completely. 
  5. Using a straw or wooden spoon poke holes into each cake. I did 15 holes in each (5 x 3). With a piping bag or spoon, fill each hole with grape jelly. Refrigerate for 15-20 minutes. 
  6. In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the vanilla, peanut butter, and heavy cream. Mix until smooth and then add in the rest of the powdered sugar. If it's too thick, add heavy cream 1 tbsp at a time. 
  7. Place the cakes on a flat surface. Spread a very thin layer on the top of each cake. 
  8. Fill a piping bag with a round tip with the peanut butter frosting. Pipe swirls or dollops onto the top of each cake. Top with Rainbow Road sprinkles. Refrigerate for 10 minutes to set and then serve. 

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